If you’re looking for a great vegan Gluten-Free flour tortilla recipe, that doesn’t crack, with great wholesome flavor, then look no further! These also freeze really well, so make up a big batch, freeze the extra, and defrost on demand with 20 seconds in the microwave.

Also, just a reminder that I’ll be teaching “Comfort Foods to Warm Your Soul” on Saturday at the Gluten and Allergen-Free Expo in Chicago, and signing copies of The Allergen-Free Baker’s Handbook, both Saturday and Sunday at the Vendor Fair. See here for more info, and come take my class! Learn how to whip up Gluten-Free, Allergen-Free Red Velvet Cake and Old-Fashioned Mac n’ Cheese!

GLUTEN-FREE FLOUR TORTILLAS

MAKES 4 8-INCH TORTILLAS

These whole grain Gluten-Free Flour Tortillas are nutritious, versatile, low fat, and fun to make. Many of my readers were looking for an alternative to brown rice tortillas, which tend to crack and split. Well, here you are, these are made with millet and sweet sorghum instead!

Ingredients:

1 cup Gluten-Free Bread Flour Mix (recipe follows)

1 teaspoon xanthan gum*

3/4 teaspoon double-acting baking powder**

1/2 teaspoon fine sea salt or table salt

1/4 cup plus 2 Tablespoons rice milk

2 teaspoons canola oil

1. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, and salt, whisking well.

2. Heat rice milk until warm (not hot). Make a well in the center of your dry ingredients, pour in rice milk and canola oil, and mix with a wooden spoon until combined. The dough will be sticky.

3. Turn out dough onto a board or work surface, lightly floured with some Gluten-Free Bread Flour Mix. Sprinkle a little more flour mix onto dough and onto your hands.

4. Knead the dough about 30 seconds, until smooth, and no longer sticky, then mold into a ball. Place ball into bowl, and cover bowl with a damp kitchen towel. Let rest 20 minutes. Remove dough from bowl, and cut into four pieces. Roll into four balls.

5. Transfer balls to a dry plate, cover with damp towel and let rest another 10 minutes. Working with one ball at a time, sprinkle a little more flour mix on the work surface. Using the palm of your hand, press ball into a disk about 4-inches in diameter.

6. Sprinkle a little more flour mix on dough, flip and roll out into about a 9-inch circle with a floured rolling pin. I usually like the heavy old-fashioned rolling pins, but for this recipe I prefer the lighter French dowels.

7. Using an offset spatula, loosen dough from board all the way around, flip, and give it one more roll over. Don’t worry that it’s not a perfect circle. We’re about to fix that. Place an 8-inch bowl over the tortilla, and trim the edges.

8. Remove bowl, and use the offset spatula to separate the tortilla from the board.

9. Transfer tortilla to a plate and cover with the damp towel while you roll out the rest. Repeat steps to roll out the remaining three, remembering to add more flour mix to your work surface and rolling pin.

10. Heat a 10-inch cast iron skillet over high heat until starting to smoke. You want that puppy really hot.

11. Add a tortilla, cook 30 seconds, flip with a spatula and cook 30 seconds more until there are a few brown spots on surface. Do not overcook, or the tortillas will become brittle. Transfer to a plate, and keep covered with a dry cloth while you finish cooking the rest. Eat warm or at room temperature. To store any that don’t get eaten right away, wait until cool, then seal in a zip lock freezer bag, and place in freezer

*You may use guar gum in place of xanthan gum if you are concerned about corn derivatives.

1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.

33 Responses

Good Morning Cybelle!
Perfect gluten-free flour tortillas… mmm… delicious!, I’m thinking in a tasty mexican filling… We love fajitas!
I would like to go to your class but… it’s a little bit far from here…
Have a nice days in Chicago.
Regards.

I have a question about xanthan gum…. so I have found that it is not only grown in corn but also in soy (at least that is what Bob’s Red Mill brand just told me)…. I also found that guar gum is grown in soy…. so what should I do for a soy allergic child? Sorry for the weird question, but I think he might be reacting to the xanthan gum in my baking and I am at a loss as to what to do… he cannot eat soy, wheat, dairy, eggs, all nuts, corn… Thanks. Love your recipes. They are a hit.

Cybele, once again, thank you for all your great recipes.
I can’t find sorghum flour in France, so I really have no idea of its taste : what would be the best substitute, according to you? White rice flour? Tapioca flour (not starch)?
Because I’ve recently tried one of your bread recipe (molasses and raisins) with my everyday GF flour mix (which works perfectly for pastry etc.) and the result is too dry and a little bit brittle. And even a little bit bitter (buckwheat?)…
Thank you!

Nice to hear from you. I think I’d try amaranth in place of sorghum first. Can you find that? The more whole grain the better for bread products I think. I like the rice flours for pastry and sweets, but for bread, I like the whole grains. Are you suggesting buckwheat, or is that what you used? Buckwheat does not sub one for one.

AN update: Apparently in France, Sorghum goes by the name Milo Flour. Can you find that? ALso Sorgho, or Maishi Rabo. And I also found that Sorghum came to the states via France, so it must be there somewhere, albeit under a different name.

Hi – I am also gluten free living in France. Sorghum is from Africa so it is only African immigrants in France that used it or it was used to feed livestock, not humans.

I also recently found a lot of American recipes calling for it and could not find it in any of our health food stores locally where I normally go for gluten free products. The USA is the biggest producer of Sorghum now. It is apparently very difficult to find in stores except for places like Paris with lots of African immigrants.

Thank you for your fabulous recipe! I was finally able to make them and they were delightful…reminded me of the yummy tortillas the granny next door used to make for us! I did throw in about 1/4 of ground flax because I love what it does for the texture of GF baked goods. And then we enjoyed them with our faux butter and honey…yum!

I made these and they are great! My food allergic daughter loved them, and she hasn’t liked corn, brown rice or teff tortillas I’ve bought before. These froze really well too, just like you said. I just warmed them up again in the cast iron pan on low for a few minutes until soft. My daughter has used them for tacos, as a substitute for pita bread with hummus, and as a hotdog bun so far, and I’m sure we’ll think of many more uses! 🙂 Thank you so much!

Heather, do you mean a flour mix? They sell guar gum, but it’s not included in the mixes. If you have questions about cross contamination, it’s best you contact them directly. The xanthan gum is corn free. They sell cornstarch, however. Best to call if you are concerned.

Hi, Cybele,
I use your Allergen-Free Baker’s Handbook at least twice a week it is truly a blessing. I would like to bake some of the bread recipes my problem is, that my grandchildren can not
have millet. Would amaranth work as a good substitude?

Can the arrowroot or corn starch replace the tapioca startch? I am highly allergic to tapioca, and have just found out my boys both have an allergy to gluten. I have not found any mass produced GF breads that I can purchase without tapioca in them, so I’m left with figuring out to substitute for it in recipes.
I’ve had some luck making scones and muffins for easy breakfast solutions, but the breads are not as successful so far. Any input is appreciated…Thank you!

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Hi, I'm Cybele, Allergy-Friendly Cook, cookbook author, mom, food allergic person, CEO of Cybele's Free-to-Eat, baker of gluten-free, allergy-friendly cookies that are Free From the Top 8 Allergens, working to make the world a safer and more delicious place for eaters everywhere, one recipe at a time.